Toasted Smoked Wagyu, Cheese & Kim Chi Sandwich
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 sandwiches
Preparation time: 5 minutes
Cooking time: 5 minutes
- 1 loaf sourdough bread, cut into 8 slices (not too thick)
- 400g/14.13ozs. Woolworths Gold Smoked Wagyu Beef
- 200g/7ozs. maasden or Swiss cheese
- 140g/5ozs. cheddar cheese, sliced
- 4-6 tablespoons kim chi, finely sliced
Step 1 - Place the cheeses on one half of the bread and toast the sandwich so that the cheese melts. Top with the kim chi and the wagyu beef. Serve warm.
Eggplant Schnitzel and Tomato Sandwich
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 sandwiches
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 firm large eggplant
- 1/2 cup plain all purpose flour
- 2 cups panko breadcrumbs
- 2 eggs
- Oil for frying
- 200g Woolworths Gold Sweet Solanto Tomatoes, halved
- 225g halloumi, sliced into 12 slices
- 1/2 cup rocket leaves
- 1.5 ciabatta loaves, split in half horizontally
- 1/4 cup spicy mayonnaise (add Tabasco or Sriracha to mayonnaise)
Step 1 - Slice the eggplant into 5-6 slices, just under 1cm/0.4inch thick. Place the flour in one shallow plate, the eggs in another and the breadcrumbs in a third shallow plate. Beat the eggs.
Step 2 - Heat a couple of inches of oil on high heat (about 8 out of 10) and start by dredging the eggplant in the flour, then the egg and then finally the panko. Fry the eggplant in the hot oil until the crumbs are golden and then turn over and do the same until both sides are golden. Place on greaseproof paper and repeat for the remaining pieces of eggplant.
Step 3 - In a dry frypan on medium to high heat, fry the slices of halloumi until you get some pan marks and the halloumi is soft and springy.
Step 4 - Spread the spicy mayonnaise on the bread, top with rocket, halved tomatoes (cut side down so that the schnitzel doesn't get soggy from the tomato) and halloumi slices. Place the eggplant schnitzel on top.
Prawn Beignets
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 20-25 beignets (depending on the size)
Preparation time: 25 minutes plus 2 hours waiting time
Cooking time: 20 minutes
Beignets
- 3.5 cups bread flour
- 1 teaspoon yeast
- 1 teaspoon sugar
- 3/4 cup lukewarm water
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon salt
- Oil spray
- Oil for deep frying
Prawn filling
- 1kg/2.2lbs prawns or shrimp, shelled and roughly chopped
- 12 Woolworths Gold Sweet Solanato tomatoes, finely chopped
- 1/4 cup finely chopped chives
- 1/2 cup good quality mayonnaise
- Salt to season
- 1/2 cup finely grated pecorino cheese to serve (optional)
Step 1 - Place the flour, yeast and sugar in the bowl of an electric mixer fitted with a dough hook. In a jug whisk the water, milk, oil, egg and salt. Place the machine in the lowest speed and add the wet mixture into the dry mixture adding a little more water if needed (I need 1/8 of a cup more) and knead until it becomes an elastic dough - about 8 minutes with the mixer, 10-12 minutes by hand.
Step 2 - Roll into a ball and spray the inside of the bowl with oil and place the ball of dough inside. Cover with cling film and allow to rise to two or three times its size in a warm area (I put it in a recently turned on oven).
Step 3 - Make the filling by mixing all of the filling ingredients together and set aside in the fridge. These beignets are magic if they are served soon after they are cooked but are also fine if you refrigerate them and serve them later although the donut shell won't be crispy.
Step 4 - Cut out rounds of dough with a small round cutter - they expand slightly so you want them to be around a slider size but feel free to do whatever you like. Heat the oil until it reaches 187°C/370°F (if you don't have a thermometer put a wooden chopstick in the oil and if bubbles form around it then the oil is ready). Place in the hot oil and fry on both sides making sure that they are golden. It never hurts to cook them a bit more so that they aren't doughy on the inside.
Step 5 - Carefully split them in half with a sharp knife (they will be hot) and fill with the prawn mixture and serve with extra cheese and with salt and vinegar chips.
Vegetarian Bánh Mì
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 2 sandwiches
Preparation time: 15 minutes
Cooking time: 10 minutes
- 1 tablespoon oil
- 1 onion, chopped roughly
- 200g/7ozs. shiitake mushrooms, stalks removed, chopped roughly
- 2 garlic cloves, peeled and chopped roughly
- 1/4 cup pine nuts
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- salt and pepper for seasoning
- 2 crusty Vietnamese rolls, split
- 3 tablespoons mayonnaise
- small handful coriander leaves
- 4 stalks spring onions
- 1/2 cucumber, sliced into batons
- 1 carrot, julienned and pickled*
*To pickle carrots, use this cucumber pickle recipe. You can also use regular coarsely grated carrot.
Step 1 - Heat the oil in a frypan and add the onion and garlic and saute for a minute or two. Add the mushrooms and cook until the mushrooms are cooked through - about 5-6 minutes stirring often. Add the soy sauce and sugar. Place in a small processor and pulverise until you get a pate like texture. Add salt and pepper to taste.
Step 2 - Spread the buns generously with the pate and add some mayonnaise. Top with coriander leaves, spring onion stalks, cucumber batons and pickled carrot.